Mains
Vegetarian/Vegan
Asian Fusion
Spicy Roasted Vegetables & Tofu

2

45 min

I love this spicy vegetable dish that’s crispy from roasting the vegetables and full of flavour! Feel free to use any vegetables you like.

Ingredients

For the main:

  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 aubergine chopped into 1 inch pieces
  • 300g tofu chopped into 1 inch pieces

For the sauce:

  • 3 tbsp spicy garlic sauce (found in Asian sections or use sriracha and extra garlic)
  • ½ tsp garlic powder
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp olive oil

For the topping:

  • 4 spring onions sliced
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar
Needed kitchenware
  • Deep baking dish
  • Knife
  • 2 small bowls
Instructions

1.

Preheat your oven to 210°C.

2.

Toss the vegetables and tofu in some olive oil and salt, place in a baking dish and then roast for about 20 minutes.

3.

Flip vegetables then continue to roast for another 20 minutes.

4.

Meanwhile, mix all of the spicy sauce ingredients together in a bowl, and all of the topping ingredients in a second bowl.

5.

Add half of the spicy sauce to the vegetable mix and cook for another 5 minutes.

6.

Remove from oven, drizzle over the spicy sauce and then the topping.

7.

8.

9.

10.

11.

12.

Tip

Cost-saving tips

Halal Friendly
Kosher Friendly

Abbi

Head Chef

Copy link to recipe

Copied to clipboard!

This link is only accessible via the Roczen app